Cook Time: 2 hours, 30 minutes
Total Time: 2 hours, 30 minutes
Yield: Serves 4 to 6
- 3 large dried guajillo chile peppers
- 1 tablespoon vegetable oil
- 1 large onion, sliced
- 4 to 5 pounds beef short ribs
- 12 ounces beer, such as a lager or a pale ale
- 4 cloves garlic, crushed and chopped
- 3 teaspoons kosher salt, or about 2 1/4 teaspoons table salt
- 1/2 teaspoon dried leaf oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon freshly ground black pepper
In a large heavy dry saucepan or Dutch oven, toast the chiles until somewhat darkened. Remove and set aside.
Add the vegetable oil to the pan and cook the sliced onion until translucent and lightly browned. Remove to a plate and set aside. Brown the short ribs in the same pan in batches, turning to brown all sides.
Add all ribs back to the pan along with the onions, beer, and garlic.
Remove stems from the toasted chiles, cut in half lengthwise, and remove the seeds. Add to the pan. Sprinkle with the salt, oregano, cumin, and pepper.
Cover the Dutch oven and move to the oven. Bake the ribs for 2 to 2 1/2 hours, until meat is very tender and falling off the bone.
Serve shredded or in chunks with rice and beans, along with warm flour or corn tortillas, shredded lettuce, and salsa. Or use the shredded beef to make sandwiches.
Serves 4 to 6.